Italian Sausage Baby Back Ribs Recipe -
Italian Sausage Baby Back Ribs Recipe
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Italian “Sausage” Baby Back Ribs
These baby back ribs are rubbed with Italian sausage seasonings. See more
  • READY IN 4 hr

Italian Sausage Baby Back Ribs

Recipe by  

"These Italian sausage-spiced baby back ribs have a wonderful flavor, which is further highlighted by the spicy, sweet, and tangy orange glaze . Serve them up at your next game day party or potluck."

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Ingredients Edit and Save

Original recipe makes 2 racks Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs 40 mins

    4 hrs


  1. Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with aluminum foil.
  2. Combine fennel seeds, black pepper, sugar, garlic salt, kosher salt, and cayenne pepper in a small bowl.
  3. Place rib racks on the prepared baking sheet; cut several shallow slits in the membrane along the backs of the ribs with a sharp paring knife. Rub fennel seed mixture on both sides of ribs.
  4. Bake in the preheated oven for 1 1/2 hours. Flip ribs and bake until a fork inserts easily between the bones, 1 to 1 1/2 hours. Set aside to cool completely, about 1 hour.
  5. Combine brown sugar, orange juice, vinegar, orange zest, and hot chile paste in a saucepan over medium heat. Bring to a boil, reduce heat and simmer until reduced by half, about 5 minutes.
  6. Increase oven temperature to 425 degrees F (220 degrees C) and line a baking sheet with aluminum foil.
  7. Cut rib racks into individual ribs; toss with glaze in a large bowl until evenly coated. Place ribs on the prepared baking sheet. Reserve any additional glaze in the bowl for basting.
  8. Bake glazed ribs for 5 minutes. Flip, brush with remaining glaze, and bake until browned, 5 to 10 minutes.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Feb 04, 2013

I made these in my Showtime Rotisserie (about 1 1/2 hours). Divine! I don't use garlic salt so I swapped that for garlic powder. One tablespoon of Kosher salt was plenty. I ground the fennel seeds in my mortar as done in the video. The recipe doesn't mention this. I used Huy Fong Chili Garlic Sauce, which is HOT, but the heat balanced out nicely with the sweetness of the sugar and orange juice. Everyone loved these, and they didn't last long!

Feb 03, 2013

These are sticky and spicy tasty bites. The recipe does not state to crush the fennel seeds - I don't like whole fennel seed so I crushed mine and then watched the video to see Chef John crushing the fennel. As for the cooking method, it left the ribs a little drier than we like. Next time I would season them and double wrap in foil and cook low and slow as directed - then glaze and finish in the oven or on the grill. Overall, very good flavor, a little on the spicy side. Watch the amount of chili paste if you don't want them too spicy.


6 Ratings

Jan 27, 2014

It does have the flavor of sausage. We loved it. I used all the ingredients as stated except for the amount of glaze. I was only making one rack of ribs but I made enough glaze for 2 racks and I am glad I did. I never would have had enough if I had cut that in half. The rub being cut in half for the 1 rack was fine. This is a keeper. Can't wait to try it on friends to see the expression on their faces when they taste it. Thank you submitter.

Feb 07, 2015

These are awesome, just the way Chef John posted them. The only deviation I made was that I couldn't find hot chili paste, so I substituted chili garlic sauce. I've already made it twice in the last 2 months and have ribs waiting that I bought last night. Thanks for the recipe Chef.

Jul 05, 2014

This recipe is a cracker! Huge success on first try - family loved it and the ribs went fast! Followed the instructions diligently - used a little more cayenne pepper than suggested - it was delicious! Thank you so much for sharing the recipe - our July 4th gathering was a blast.


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  • Calories
  • 436 kcal
  • 22%
  • Carbohydrates
  • 13.7 g
  • 4%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 32.8 g
  • 66%
  • Sodium
  • 1562 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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